Sausage Egg Muffins

These aren’t your average sausage egg muffins. These muffins have a beautiful soft boiled jammy egg inside a savory, tender, fluffy breakfast sausage and cheese muffin.

From the outside it looks like any ordinary savory muffin freckled with chives, breakfast sausage bits and a golden brown exterior.

But the unforgettable experience is slicing this freshly baked muffin in half and seeing a jammy egg yolk appear right in the center.

It truly is jaw dropping. I remember my first time I had a muffin like this we were in New York browsing Chelsea Market and stopped at Sarabeth’s to grab a quick bite. I had a breakfast muffin just like this that had a soft boiled egg inside and it.was.INCREDIBLE.

It reminded me that I had a very similar muffin in San Francisco at the famous bakery Craftsman and Wolves a few years ago. If you don’t live near New York or SF…this is my copycat recipe of those muffins that you can make in the comfort of your own home. I knew once I had it, I had to re-create it!

The thought of making breakfast muffins with an egg in the middle of it seems a little intimidating, right? “How do you get it in there?” “How do you make sure the egg doesn’t overcook?” “It looks complicated, should I even try?”

The answer is YES. YOU NEED TO TRY THIS! I have a video down below for you to watch for the step by step process.

These Sausage Egg Muffins are:

• 10-ish ingredients!
• Are a fun way to switch up for breakfast routine.
• Less intimidating than you think, trust me!
• Great for brunch, meal prep, Easter or any holiday breakfast.
• Customizable
• Satisfying and a healthy way to start your day.

If you need more breakfast or brunch ideas be sure to try my French Toast Blueberry Muffins or our favorite Biscuits and Gravy!

Ingredient Notes

• Flour: I use all-purpose flour but you can use a gluten free flour if needed.
• Breakfast sausage: I use the pork sausage breakfast rolls (the New York Company brand) and cook on the stove until no longer pink. Chop into tiny pieces so there aren’t overly large chunks inside the muffin. I only use 8 oz and save the other half of the sausage for another time.
• Soft boiled eggs: A 6 minute soft boiled egg with at least 30 minutes of fridge time in an ice water bath will give you a sausage egg muffin with a jammy/runny egg yolk in the middle. The shell on a soft boiled egg can be sometimes challenging to peel so the fridge time in an ice water bath is crucial. Take your time peeling, and cook a 7th egg just in case one egg goes rouge and breaks!
• Chives: I love the flavor of adding fresh chives, but you can of course use any herbs you’d like: rosemary, thyme, sage, etc.
• Cheese: I love these muffins with cheddar cheese but you can experiment with different cheeses like Colby jack, mozzarella or even cottage cheese.
• Other ingredients needed: melted butter, baking powder, sugar, salt, milk

Step by Step Directions for Sausage Egg Muffins

1. Prepare the soft boiled eggs. See recipe card for more details.  
2. Cook the breakfast sausage and set aside.
3. Whisk together the dry ingredients in a large bowl.
4. Melt the butter and slightly cool, then whisk in an egg and the milk.
5. Pour wet ingredients into dry, gently mix.
6. Fold in the sausage, shredded cheddar and chives.
7. Place ~2 Tbsp. batter into each muffin tin hole and make a well in the middle.
8. Place a peeled, soft boiled egg in the well and then spoon more batter on top to cover the egg.
9. Bake for 18-20 minutes, enjoy immediately!

Tips and Variations

• If you have an Instant Pot you can make the soft “boiled” eggs in it! Add 1 cup water to the Instant Pot. Place the trivet down and 6 eggs. Cook on low pressure for 3 minutes, add to an ice bath and follow the rest of the directions the same way.
• The soft boiled eggs may be hard to peel which is why I encourage you to make sure you place them in an ice bath and then in the fridge.
• If the egg yolks aren’t as runny as you prefer when you slice the muffins in half, you can try placing the peeled soft boiled eggs in the freeze for 20-30 minutes before placing in the well of the muffin batter. This freeze time helps the yolk stay nice and jammy. I’ve found enough ice in the water bath and 30 minutes of fridge time is usually enough to keep a runny yolk. 
• Use a cookie scoop when scooping the batter to ensure even sized sausage egg muffins.
• Instead of cheddar cheese, you can use cottage cheese, Colby jack or mozzarella.
• Instead of ground breakfast sausage, you can use pancetta, diced ham or bacon bits!
• Instead of all purpose flour you can use your favorite gluten free flour, chickpea flour, almond flour, etc.

FAQ

shop this post

Muffin Tin – 6 Cup Nonstick

Buy Now →

Jumbo Muffin Silicone Cups

Buy Now →

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!

Sausage Egg Muffins

A two in one: a soft boiled egg wrapped up in a savory sausage and cheese muffin. Filling, super delicious and easy to take on the go!

4.50 from 24 reviews

Print Recipe Pin Recipe Rate

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 5 minutes

Servings: 6 large muffins

Calories: 526kcal

Author: Tawnie Graham of Kroll’s Korner

1x2x3x

Ingredients

• ▢ 6 large soft boiled eggs, shell removed
• ▢ 2 cups all-purpose flour
• ▢ 1 Tbsp. baking powder
• ▢ 2 tsp. sugar
• ▢ 1/2 tsp. salt
• ▢ 1 1/4 cup whole milk
• ▢ 1/2 cup butter, melted and slightly cooled
• ▢ 1 large egg
• ▢ 1 cup breakfast sausage, cooked (about 8 oz.)
• ▢ 1 cup shredded cheddar cheese
• ▢ 1 Tbsp. fresh chives, chopped

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions

• Prepare the soft boiled eggs. Bring a large saucepan to boil over medium-high heat. Gently lower the eggs, straight from the fridge, into the water with a spoon. Let cook for 6 minutes. Fill a bowl with ice and water. Once the eggs are ready to be removed, use a slotted spoon to gently place into the ice water bath. Place the eggs, in the ice bath and all, in the fridge for at least 30 minutes.
• Preheat the oven to 450°F. Spray a 6 count jumbo muffin tin with non stick spray or line with silicone liners.
• Whisk together the flour baking powder, sugar and salt in a large bowl. 
• Whisk together the milk, melted butter and egg in a separate small bowl or measuring cup.
• Pour the butter mixture into the dry ingredients and fold gently. Then add in the shredded cheese, cooked sausage and chives. Fold just until combined or until no more flour pockets remain. (Batter will be thick!)
• Place ~2 Tbsp. of muffin batter into prepared muffin tin (I like to use a cookie scoop for this) and make a well in the batter with a spoon.
• Carefully peel the shells off of the soft boiled eggs and place the egg in the well you created. Scoop more batter on top and around the muffin to cover the egg. Repeat with remaining muffins.
• Bake for 18-20 minutes or until the tops of the muffins become golden brown. Slice in half immediately for a runny egg yolk, or allow the muffins to cool for ~5-10 minutes for a jammy or more hard boiled egg yolk.  

Video

Notes

• Store properly sealed in the fridge for 3-4 days. 
• If your egg yolks aren’t as runny as you prefer when you slice the muffins in half, you can try placing your peeled soft boiled eggs in the freeze for 20-30 minutes before placing in the well of the muffin batter. This freeze time helps the yolk stay nice and jammy. I’ve found enough ice in the water bath and 30 minutes of fridge time is usually enough to keep a runny yolk. 

Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1jumbo muffin | Calories: 526kcal | Carbohydrates: 38g | Protein: 19g | Fat: 33g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 905mg | Potassium: 253mg | Fiber: 1g | Sugar: 5g | Vitamin A: 900IU | Calcium: 261mg | Iron: 3mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

More about Tawnie